Nutrition By Ingredient for Japanese Chicken Rice Bowl

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This chart shows the nutrition content^* breakdown by ingredient.

Original recipe serves 4.

Ingredients Per serving	Calories	Total Fat (g)	Cholesterol (mg)	Total Sugars (g)	Carbohydrates (g)	Fiber (g)	Protein (g)	Sodium (mg)
scallions (22.5 g)	7.2	0.04	0	0.52	1.65	0.59	0.41	3.6
brown rice (69.38 g)	256.69	2.03	0	0.59	53.59	2.43	5.51	4.86
sugar (7.8 g)	30.19	0	0	7.79	7.8	0	0	0
chicken broth (60 g)	9.6	0.36	0	0.08	0.72	0	1.2	18
egg(s) (11 g)	15.73	1.09	46.53	0.08	0.08	0	1.38	15.4
egg whites (16.5 g)	8.58	0.03	0	0.12	0.12	0	1.8	27.39
chicken breast halves (56.7 g)	76.54	1.47	36.29	0	0	0	12.04	65.77
soy sauce (7.25 g)	2.9	0.01	0	0.12	0.56	0.04	0.18	412.45
rice wine (N/A)	N/A	N/A	N/A	N/A	N/A	N/A	N/A	N/A
Total:	407.43	5.03	82.82	9.3	64.52	3.06	22.52	547.47

The brown rice contributes the most calories in this recipe.
The brown rice contributes the most fat in this recipe.
The egg(s) contributes the most cholesterol in this recipe.
The soy sauce contributes the most sodium in this recipe.
The brown rice contributes the most carbohydrates in this recipe.

*Nutrient content is an estimate using data provided by The US Department of Agriculture. Actual content may vary.
N/A indicates that we cannot determine the nutritional content for this ingredient in this recipe.